Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Braised Goose
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- #110019
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large goose
1/2 teaspoon sage
2 cloves garlic, minced
2 cups dry white wine
5 cups beef stock
salt and pepper, to taste
directions
Rinse and dry goose inside and out. Rub the cavity with salt and pepper. Put the bird in a roasting pan and in the oven so the meat is about 4 inches from the broiler. Brown on all sides, turning frequently. Total broiling time will be about 15 to 20 minutes.
Add sage, garlic, wine and stock or bouillon to the pan. Bring the liquid to a simmer cover and place in a 350 degrees F. oven for 2 1/2 hours.
Turn the goose twice during cooking. Goose is done when the leg moves easily at the joint.
added by
kathyadams
nutrition data
Nutritional data has not been calculated yet.
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